Setting Strawberry Jam
Dear Aunt Daisy, It was not until I got my Listener that I knew some readers were having trouble with setting strawberry jam. If strawberry jam is off colour it is overboiled, and it will not jelly alone, no matter how much you boil it. I watch it carefully, stirring all the time and immediately it shows signs of darkening I whip it off. I use 6 Ib. strawberries to 14 Ib. green gooseberries. Cover strawberries with sugar over night, boil gooseberries, put through strainer, add to strawberries and boil very fast. If the colour is wrong it has been boiled too slowly and too long. Strawberries are delicate and, — like greens, require the same careful treatment. The jam must be beaten thoroughly before bottling, otherwise the berries float to the top. Boil madly, don’t stew, and make it snappy. Cover jars with wax before sealing. I always put into all my jam a lump of butter the size of a walnut. This dissolves froth and the jam does not have to be skimmed. Skimming jam removes a large amount of the setmes
ting properties.
Just Plain
Jane
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19500113.2.38.3.2
Bibliographic details
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New Zealand Listener, Volume 22, Issue 551, 13 January 1950, Page 23
Word count
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191Setting Strawberry Jam New Zealand Listener, Volume 22, Issue 551, 13 January 1950, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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